Japanese•quick

Kani Salad (Japanese Crab Salad)

A quick and easy 10 minute Japanese kani salad recipe made with shredded crab sticks, cucumbers, and a creamy sesame mayonnaise dressing.

Ingredients

14 oz imitation crab sticks ((approx. 2 cups or 12 sticks. shredded into thin strips))
1/2 cucumber ((approx 1 cup.))
1 stalk green onion
3 tbsp Japanese fish roe/eggs ((Optional))
7 tbsp Japanese Kewpie Mayonnaise ((or regular mayonnaise))
11/2 tsp soy sauce
2 tsp honey ((or maple syrup, or sugar))
21/2 tbsp toasted sesame seeds
2 tbsp Sriracha chili sauce ((Optional - To make it a spicy kani salad, highly recommended))

1
If your crab sticks are frozen, defrost them in the fridge for a few hours until they are pliable before using them.
2
Toast the sesame seeds it in a dry pan for 1-2 minutes. Make sure you watch it carefully and keep moving the sesame seeds so it doesn't burn. Set it aside and let it cool
3
If your crab sticks come individually wrapped, remove the plastic wrap and hand shred the crab into thin slices. If you are using imitation crab chunks, use a knife and roughly chop them into big chunks. Place it into a large mixing bowl.
4
Finely slice the green onions and place them into the bowl with the crab.
5
(Optional) If you are using Japanese fish roe/eggs, add them into the bowl with the crab meat.
6
Finely slice the cucumber into matchsticks. If you are mixing it with the crab salad, put it in the bowl with the crab. If you are placing the crab salad on top of the cucumber, set aside the cucumber.
7
In a small bowl, mix all the kani salad dressing ingredients together (including the toasted sesame seeds) and pour it into the bowl with the crab meat.
8
Mix everything together and garnish with toasted sesame seeds and green onions
9
Serve it on top of the cucumber slices and enjoy!